GROUNDHOG / WOODCHUCK

Woodhucks, groundhogs, whistle pigs, pasture pigs, whatever you call them,
have dark meat with a mild flavor and adapt readily to any squirrel or
rabbit recipe. The fat is unobjectionable, but generally removed anyway.
The 'chuck has scent glands high on the inside of the forelegs and in the
small of the back, which must be removed. Generally only the older
animals are parboiled or soaked before cooking, although some cooks soak
woodchucks as a matter of course in cold salted water for 6 to 12 hours.
Older 'chucks (worn teeth and claws are a good indication of age) benefit
from parboiling in water to which 1/2 teaspoon or more of baking soda has
been added. An adult will weigh 6 to 8 pounds.